traders lounge | lunch menu
available till 5.30pm
snacks
market soup – daily creation
6|8
caesar – romaine heart | smoked bacon | grana padano
crouton | roasted garlic emulsion
add – chicken 6 | prawn 6 | 6oz hangersteak 15
8|12
wedge salad – bacon | bleu cheese
buttermilk chive emulsion | tomato | hard egg
add – chicken 6 | prawn 6 | 6oz hangersteak 15
8|12
pickle chip – chilli dill aioli
13
nacho – blue & yellow tortilla | stewed black bean
shredded pork | blended cheese | pickled jalapeno
14|20
ssam – kalbi beef | kimchi | iceberg | ssamjang banchan
substitute – char siu bbq pork 2
14|19
gyoza – pork dumpling | sesame soy red wine
13
chicken wings – bleu cheese emulsion
hot | medium | mild | chilli lime | house bbq | sriracha
honey | maple ssam
16
poutine – duck fat | kennebec potato
chicken jus | cheese curd
add – bacon 3 | chicken 6
15
eagle summit platter – chicken wings | nacho
fried gyoza | pickle chip
55
breakfast – available till 2pm
scrambled eggs | bacon | hash brown | toast
15
sandwich
reuban – house brined smoked brisket | house sauerkraut
maple mustard | emmenthal | vienna blackbread
18
korean taco – bulgogi beef | kim chi | cilantro | tortilla
pickled vegetable | sriracha mayo
16
ranch burger – house beef | aged cheddar | tomato
lettuce | red onion | bacon | kaiser
single 17 | double 22 | triple 26
substitute – chicken 2 | sunny egg 1
pork sandwich – achiote pork shoulder | chicharone
cheddar | jalapeno | petit baguette | slaw
18
gaucho hanger – grilled | toast | emmenthal
crispy onion | chimmichurri
22
substantial
fish and chip – arrowhead black jack batter | sustainable cod
kennebec fries | caper mayo
22
massaman curry – beef shortrib | tamarind | kaffir
coconut | fragrant rice | ajad
22
ramen noodle – char siu bbq pork | bacon dashi | egg noodle
fresh vegetable | hard egg | crackling
23
executive chef dan pietrzak
vision
The culinary team at Eagle Ranch strives to provide honest food prepared simply, while providing a
learning experience to culinary professionals and students. Sustainable, locally sourced ethical
ingredients are constantly inspiring those who create with them.
Engagement, Integrity and Commitment are what the Culinary leadership team believes inspires
Culinary professionals to put forth quality every plate, every time. While passing experience and
knowledge to our team we provide a memorable experience to our guests while treating our
ingredients with the respect they deserve.
We strive to provide culinary experiences which inspire us. Dishes we’ve discovered from times spent
with friends and family, from travelling and developing life long lasting memories. We don’t try to
provide a theme to our menus, rather a collection of memories and times throughout our lives.
While inspiration of these dishes seem natural to us we understand complexity and sensitivity with
food knowledge may be intimidating to some, so we would like to provide you with a syllabus of
some of our dishes allowing greater understanding and view to our vision.
Thank you and we hope your experiences are as memorable as ours were, creating these dishes.
syllabus
Ssam - sometimes also transliterated as ssäm, literally meaning "wrapped", refers to a dish in Korean
cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other
filling
Kimchi - also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of
vegetables with a variety of seasonings. It is often described as spicy and sour.
Ssamjang - is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is
made of fermented soybean paste, fermented chili paste sesame oil, onion, garlic, and green onions
Banchan - “ BON- CHAHN” refers to small dishes of food served along with cooked rice in Korean
cuisine.
This word is used both in the singular and plural. The word Banchan translated into English means
side dish.
Achiote paste -“AH-KEY-OH-TEE” or recado rojo is a popular blend of spices, originally used by
the Maya peoples.
It is now strongly associated with the Mexican and Belizean cuisine, especially of Yucatán and Oaxaca.
The spice mixture usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black
pepper, allspice, garlic, and salt.
The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.
Chicharrón - “chee-cha-rone” crispy pork skin most commonly known as a pork rind.
Gaucho ”GOW-CHO” is a resident of the South American pampas, Gran Chaco, or
Patagonian grasslands, found mainly in Argentina, Uruguay, Paraguay, Southeastern Bolivia, Southern
Brazil and Southern Chile. In Brazil, gaúcho is also the main demonym of the people from the state
of Rio Grande do Sul. In the Argentine pampas gauchos are the main workers on an estancia. Their
duty is to herd cattle all year round. They are excellent horsemen.
Chimichurri - is a green sauce used for grilled meat, originally from Argentina. Its ingredients contain
finely-chopped parsley, minced garlic, sunflower oil, oregano, and white vinegar. In Latin
American countries outside of Argentina, Paraguay and Uruguay, variations often focus on coriander
leaf(cilantro) for flavour.
Char siu - “CHA-SOO” literally "fork-roast"; is a popular way to flavor and prepare barbecued pork
in Cantonese cuisine
Dashi - “DAH-SHE” is a class of soup and cooking stock used in Japanese cuisines. Dashi forms the
base for
miso soup, clear broth, noodle broth, and many kinds of simmering liquid. The most common form
of dashi is a simple broth or fish stock made by heating water containing kombu (edible kelp)
and kezurikatsuo (shavings of katsuobushi - preserved, fermented skipjack tuna) The element
of umami, considered one of the five basic tastes in Japan, is introduced into dashi from the use of
katsuobushi.
Massaman - is a rich, relatively mild Thai curry that is an interpretation of a Persian dish
Massaman or matsaman is not a native Thai word. It is generally thought to refer to the Muslims with
earlier writers from the mid-19th century calling the dish "Mussulman curry"; Mussulman being an
archaic form of the word Muslim.